Original 1/2 syn | Green 1/2
Serves 4 - Ready in about 25 minutes, plus overnight chilling
Ingredients
1 sachet sugar-free lemon jelly
4 tsp powdered gelatine
Zest of 1 lemon
2 x 200g pots Smooth Vanilla Mullerlight yogurt
7oz/198g quark
4-5 tbsp artifical sweetener (or to taste)
1 large egg white
For the crystallised lemon slivers:
Zest of 2 lemons
1 tbsp artificial sweetener
Method
Make up the jelly with 1/4pint/142ml boiling water. Stir in the gelatine and leave to cool. When cool pour jelly mixture into a blender, add the lemon zest, Mullerlight yogurt, quark and sweetener and blitz until smooth.
In a large bowl whisk the egg white until stiff. Slowly fold in the jelly and yogurt mixture, pour into a non-stick loaf tin and chill overnight, or until set.
To make the crystallised lemon slivers, place the lemon zest in a pan with the sweetener and 4fl oz/113ml water. Bring to the boil and cook for 3-4 minutes, or until most of the water has evaporated. Remove the slivers and place on a baking sheet lined with baking parchment.
Remove the terrine by dipping the tin in hot water for 30 seconds and carefully turning out onto a serving platter. Decorate with the lemon slivers, slice and serve.
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